Halve your aubergines lengthways and then cut into 2.5cm thick pieces across the aubergine.
Heat your Egg and pan to 180°C-200°C and set it up for a direct cook.
Drizzle 2-3 tbsp oil over your aubergines and put them into your pan to brown.
Cook for 5 or 6 minutes, turning occasionally until they are a nice colour.
Now add all of your dried spices to the pan and stir through.
Afer 2 minutes add the crushed garlic and cook for a further 2 minutes.
Now add the chopped tomatoes and sugar and cook for 20 minutes.
